Veggie and Bacon Frittata

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From Stephanie, Clean Plate Club

Food and Fitness 4 Real

A fast, simple frittata that serves double duty as a breakfast or brunch entrée. Add bacon for the meat lovers or just add the veggies to keep it meat-free.

6
Servings

Ingredients

1 T extra-virgin olive oil
1 small onion (roughly chopped)
1 medium red bell pepper (cut into strips)
2 c baby spinach (chopped)
6 eggs (preferably organic)
1 c Stonyfield Organic 1% Milk
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t onion powder
1/2 t dried basil
1/2 t salt
1/4 t Freshly ground black pepper
1/2 c freshly grated cheese (Swiss, Pepper jack or Colby jack)
4 sli Applegate bacon (cooked and crumbled)
Nutrition Information: 

Preparation:

Step 1

Heat oven to 375°. Coat pie pan with nonstick cooking spray.

Step 2

Heat olive oil in a pan over medium heat. Add onion, bell pepper and spinach and sauté until soft, about 3-5 minutes. Remove from heat and cool slightly.

Step 3

In a large bowl, whisk together eggs, milk, yogurt and seasonings. Add in cooled veggie and cheese then lightly whisk to combine.

Step 4

Pour egg mixture into pie pan and bake for 40-45 minutes or until center is puffed and edges are lightly browned. Remove from oven and allow to cool for 10 minutes before serving.

Ingredients

1 T extra-virgin olive oil
1 small onion (roughly chopped)
1 medium red bell pepper (cut into strips)
2 c baby spinach (chopped)
6 eggs (preferably organic)
1 c Stonyfield Organic 1% Milk
1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t onion powder
1/2 t dried basil
1/2 t salt
1/4 t Freshly ground black pepper
1/2 c freshly grated cheese (Swiss, Pepper jack or Colby jack)
4 sli Applegate bacon (cooked and crumbled)
Nutrition Information: 

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